Root Vegetable Puree Soup
From darbar 16 years ago
- 45 minutes to make
- Serves 8
This recipe is loosely based on my Puree of Celery Root recipe, but I subbed some things and cleaned out my refrigerator’s crisper drawer and it turned out to be really good.
Ingredients
- 2 ½ Tbs olive oil, divided shopping list
- 4 green onions, coarsely chopped shopping list
- ½ medium yellow onion, coarsely chopped shopping list
- 2 stalks celery, coarsely chopped shopping list
- 6 cloves garlic, sliced, minced, or crushed shopping list
- 2/3 lb. peeled, chopped celery root (from 2 baseball-size bulbs) shopping list
- ½ head of cauliflower, chopped shopping list
- 1 small bunch of radishes, trimmed and each cut in half shopping list
- 2 large carrots, peeled and chopped shopping list
- 2 14 oz. cans chicken or vegetable broth shopping list
- 4-6 oz. white wine or mirin shopping list
- ½ tsp salt, plus more to taste shopping list
- 4-5 Tbs skim milk shopping list
- Chopped chervil, for serving (optional) shopping list
How to make it
- In a large saucepan over medium heat, warm 2 Tbsp olive oil. Add the green onions, onion, celery, and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes. Add the remaining vegetables, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root and carrots are very tender. It should break apart easily when poked with a fork; on my stove, this takes about 35-45 minutes. Remove the soup from the heat.
- Using a blender and working in small batches – when working with hot liquids, never fill the blender more than 1/3 full! - purée the soup until very smooth. Add the remaining ½ Tbs oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming. Serve with hunks of crusty bread, croutons or toast for dipping.
People Who Like This Dish 2
- trigger MA
- bulloney Berkeley, CA
- darbar Brevard, NC
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The Rating
Reviewed by 1 people-
No need for meat with all of theee root vegetables
What a tasty soup I made mine with a mushroom stock
Michael
trigger
in loved it
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" It was excellent "